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Easter Crab Cake Eggs Benedict
Transform your Easter brunch with a seafood twist on a classic favorite – crab cake eggs benedict!
Ingredients:
– 8 oz lump crab meat
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 egg
– 1 tbsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 tsp Old Bay seasoning
– 4 English muffins, split and toasted
– 8 poached eggs
– Hollandaise sauce
– Fresh chives, chopped (for garnish)
– Salt and pepper to taste
Directions:
1. In a bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
2. Form the crab mixture into 8 equal-sized patties.
3. Heat a skillet over medium heat and cook the crab cakes for 3-4 minutes per side until golden brown and cooked through.
4. To assemble, place a toasted English muffin half on a plate, top with a crab cake, a poached egg, and a generous drizzle of hollandaise sauce.
5. Garnish with chopped chives and additional Old Bay seasoning if desired.
6. Serve immediately and enjoy this indulgent Easter brunch creation!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Calories: ~350 per serving | Servings: 4 | Storage Tips: Best enjoyed fresh; refrigerate any leftovers promptly.
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